Wash the zucchini, cut off the ends and cut lengthways into strips 2-3 mm thick (e.g. with a bread slicer or a vegetable peeler).
Season the zucchini strips with salt, pepper and rosemary (or thyme).
Cut the ham and cheese to the width of the zucchini strips. Cover each zucchini strip with a strip of ham and cheese, roll it up tightly and secure it with a toothpick.
Turn the rolls first in flour, then in the eggs whisked with milk and finally in breadcrumbs and bake in hot oil over medium heat for about 4 minutes.
Herbal cream or garlic dip, potatoes and lettuce go well with it.